TieDye Eggnog Cheesecake Bites
Extremely creamy and perfectly balanced TieDye Eggnog Cheesecake Bites with all the festive feels including amazing flavors and colors!
Cheesecake is one of the easiest desserts to make in my opinion. These easy to make cheesecake bites are perfect example of it! This bite sized delicious cheesecake is so fun with colorful tie dye patterns. I used red and green color to get the tie dye pattern in this sweet bites. However you can use any color of your choice! Or leave the food color out if it is not your preference!
I like making these for gatherings since you end up with individual decent sized dessert. These are great to make ahead so you do not have to worry about making them on the day of your event. They make great lunch box desserts as well!!
These have brown sugar instead of regular sugar which adds subtle sweetness. Not just that, it also has all the festive sweet spices like cinnamon, nutmeg and ginger. Eggnog adds perfect creaminess and flavors to this bites. All the ingredients in this dessert are meant to go with each other. They compliment each other so so well.
These adorable dessert bites have been our family favorite during festive season. I hope you like it as much as we do. Check out my Gingerbread Eggnog Tres Leches, basundi cake and mango mousse cake for even more deliciousness! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy & Healthy Eating!
TieDye Eggnog Cheesecake Bites
Ingredients
Crust
- 1¼ cup Honey Graham Cracker Crumbs I make crumbs in a food processor.
- 2 tbsp Brown Sugar
- ¼ cup Melted Butter
- ¼ tsp Nutmeg Powder
- ¼ tsp Cinnamon Powder
- ⅛ tsp Ginger Powder
Filling
- 16 oz Cream Cheese room temp
- ½ cup Eggnog
- ½ tsp Rum Extract
- 2 tbsp All Purpose Flour
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon Powder
- ½ cup Brown Sugar
- 1 Eggs room temp
- ¼ tsp Ginger Powder
- 2 tsp Red Food Color
- 2 tsp Green Food Color
Whipping Cream
- 1 cup Whipping Cream
- ¼ cup Eggnog
- 3 tbsp Powdered Sugar
- ¼ tsp Cinnamon Powder
- ¼ tsp Nutmeg Powder
- ¼ tsp Rum Extract
Instructions
- Pre-heat oven on 350° F.
Make the Crust
- Mix everything listed under "Crust" ingredients.
- Place 12 muffin liners in regular sized muffin tray.
- Place 1 very heaping tbsp of crust mix in each muffin cup. Press it down either with your fingers or glass or a measuring cup. ⅓ measuring cup should fit just fine in the muffin cup.
- Bake it for 5-7 minutes.
- Take it out of the oven and let it cool down. While it is cooling down, make the filling.
Make the Filling
- In a standing mixture or a mixing bowl, beat cream cheese, eggnog, all purpose flour, cinnamon powder, nutmeg powder and dry ginger powder until smooth.
- Once very well mixed, beat in brown sugar.
- Once very well mixed, beat in egg.
- Divide the filling mixture in 3 even parts.
- Mix green food color in one part. Place it in a zip lock bag or a piping bag.
- Mix red food color in second part. Place it in a zip lock bag or a piping bag.
- Place white part in a zip lock bag or a piping bag.
Bake the Cheesecake
- If using ziplock bag for the filling, make a small cut in one corner.
- Pipe all three colored filling evenly in each muffin cup on top of crust layer. Make sure you use all the filling evenly so you have enough for all 12 cups. Fill the muffin cups all the way to the liner edges. Do not overflow the liners.
- Use a chopstick or some sort of stick to mix all the colors in each muffin cup. Mix them just enough so that you see TieDye like pattern.
- Bake them for 15-17 minutes until they are still soft to touch, does not stick to your fingers and the top is matte looking (not shinny).
- Once baked, take them out of the oven and let them cool down completely before frosting them.
Frost the Cheesecake bites
- Mix everything listed under "Whipping Cream" in a standing mixture bowl. It is best if you have the standing mixture bowl cold.
- Start whipping the whipping cream mixture in a standing mixer or handy mixer until frosting holds stiff peaks.
- Frost the Cheesecake bites with the whipping cream. Refrigerate frosted Cheesecake bites for at-least an hour.
- Serve them cold!
